This is a tasty, family-friendly recipe. The longer you can let the chicken marinate the better.


YIELD
4 servings

TIME
Active Prep: 10 min
Cook: 30 min


INGREDIENTS

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NOTES

*Ghee will give the dish the most depth. (Click here for a recipe to make your own ghee.) If using bamboo skewers, soak for at least half an hour to prevent them from burning on the grill.



DIRECTIONS

In a gallon-size zip top bag, combine Tandoori, 1/2 tsp. of the salt, ghee, lemon and orange juice, and vinegar. Add chicken pieces and refrigerate for 4 to 12 hours (longer is better.) Remove chicken from marinade; reserve remaining marinade to make the sauce. Skewer chicken pieces in an ‘S’ shape, 2 to 3 per skewer, and set aside. Preheat grill or broiler and as it heats, pour reserved marinade into a small saucepan and stir over medium-high heat until marinade thickens to the point where it coats the back of a wooden spoon. While sauce reduces, grill chicken over high heat until it is cooked through. To finish the sauce, reduce heat to low and whisk in yogurt until smooth. Cover and simmer for 7 to 10 min., stirring occasionally. Season with remaining salt to taste.



SERVING SUGGESTIONS

Serve skewers over rice, topped with sauce, and fresh cilantro. For a fresh, summery flavor, mix in diced tomatoes and/or cucumbers into the sauce.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Gluten-Free



ITEMS IN THIS RECIPE

7
100 pack  
$3.95
$3.16

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